Age

2Years
Color

Country of origin Romania

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& Flavour

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Mixture

Unknown
Liquid Flour Other
Mama

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Since 2017

I loved to eat bread with an irregular crumb and was fascinated by that. So i just had to learn!!

Characteristics

It tends to ferment quickly due to the wholemeal content. It is slightly acidic but leans more towards fruity notes and a sweet side as well.

Taste & flavour

Mama jar shot
Mama rising shot

Recipe

Starting ingredients

Feeding ingredients

1
After adding the filtered water to the starter and mixing in the flour, i leave it for 2 hours at room temperature (almost 30degC in our bakery) then in the fridge overnight, around 16hours.

Working method

1
This sourdough was made following the protocol provided by Puratos for their sourdough experiment. Only filtered water and their Tradition Francaise wholewheat flour was used. Only took 3 days before it was active enough to make a bread!

Result

Pain au Levain

Dense hearth bread, with a well cooked crust, long conservation. Toasted nuts. Great with cheese, cold cuts and butter
Mama Pain au Levain first overview
Mama Pain au Levain second overview
Mama Pain au Levain first slice

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